Genetically Modified Food: Its uses, Future Prospects and Safety Assessments

Pandey, A.; Kamle, Madhu; Yadava, L. P.; Muthukumar, M.; Kumar, Prasann; Gupta, Vijai Kumar; Ashfaque, Mohammad; Pandey, Brijesh

doi:10.3923/biotech.2010.444.458

Cited by 18 publications

(3 citation statements)

References 27 publications

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“…One notable example is the genetically modified Pseudomonas putida , which can help in oil spill mitigation with its ability to break down multiple components of crude oil [ 128 ]. During the last decade, genetically modified bacteria have been used to produce various bio-based products, including recombinantly produced chymosin (or rennin) in cheese production and the first-generation bioplastics and biofuels [ 129 , 130 ]. The genetic manipulation of the model cyanobacterium Synechocyctis sp.…”

Section: How Has the Cracking Of Genetic Code Improved Life On Earth?mentioning

confidence: 99%

Genetics Matters: Voyaging from the Past into the Future of Humanity and Sustainability

Cheng

Harikrishna

Redwood

et al. 2022

IJMS

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The understanding of how genetic information may be inherited through generations was established by Gregor Mendel in the 1860s when he developed the fundamental principles of inheritance. The science of genetics, however, began to flourish only during the mid-1940s when DNA was identified as the carrier of genetic information. The world has since then witnessed rapid development of genetic technologies, with the latest being genome-editing tools, which have revolutionized fields from medicine to agriculture. This review walks through the historical timeline of genetics research and deliberates how this discipline might furnish a sustainable future for humanity.

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Section: How Has the Cracking Of Genetic Code Improved Life On Earth?mentioning

confidence: 99%

Genetics Matters: Voyaging from the Past into the Future of Humanity and Sustainability

Cheng

Harikrishna

Redwood

et al. 2022

IJMS

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“…Other safety assessments include safety issues with respect to novel molecular markers used for selection as well as nutritional studies on animals. In different experiments, food and feed derived from transgenic plants and mixed into animal diets have been fed to laboratory animals during different periods of administration and parameters such as body weight, feed intake, blood chemistry, organ weights, and so on have been measured (Momma and others 2002; Pandey and others 2010).…”

Section: Introductionmentioning

confidence: 99%

Genetically Modified Crops Expressing 35S‐Thaumatin II Transgene: Sensory Properties and Food Safety Aspects

Szwacka¹,

Burza²,

Zawirska‐Wojtasiak³

et al. 2012

Comp Rev Food Sci Food Safe

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Obesity and diabetes have led consumers to increasingly seek out products containing low-calorie sweeteners. In this context, the intense sweeteners, especially plant proteins that interact with the taste receptors, are playing a growing role. Among the sweet-tasting proteins thaumatin seems the most promising. Production of thaumatin by transgenic plants might be an interesting alternative to the extraction of this product from the natural source. Another possible application of the unusual properties of thaumatin is to produce transgenic plants containing a protein capable of inducing a sweet taste phenotype. The taste of 5 crop species, cucumber, pear, potato, strawberry, and tomato, was improved by expressing the thaumatin II gene under control of the 35S promoter. Only in the case of transgenic cucumber were sensory assessments carried out for several cultivation cycles. Also, processed fruits of transgenic cucumber, as well as fresh-cut transgenic cucumber salads, were the subject of sensory analysis. Transgenic cucumber expression of the thaumatin II gene resulted not only in sweeter taste, in comparison with the control, but also in higher aroma acceptability. Therefore, the authors of this article have summarized sensory properties of transgenic crops expressing the thaumatin II gene, placing special emphasis on the sensory characteristics of transgenic cucumber. Consumers often perceive disparagingly food deriving from genetically modified (GM) plants, partly because of some concerns about unintended effects. To address such concerns, this article also summarizes the food safety evaluation of transgenic crops expressing the thaumatin II gene. Future research directions are suggested.

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“…The desirable characteristics arose from naturally occurring variations in the genetic make-up of individual plants. Unlike conventional genetic modification that is carried out through time-tested conventional breeding of plants as combining genes from different organisms is known as recombinant DNA technology and the resulting organism is said to be genetically modified, or genetically engineered or transgenic (Pandey et al, 2010). Transgenic plant is one that has received a segment of DNA or genes from another organism (known as heterologous or foreign DNA) using recombinant DNA techniques.…”

Section: Genetic Modification Of Soybeanmentioning

confidence: 99%